Bread and Butter Pudding
I love comfort food. There I said it. I lurrrrrve comfort food. Now, before the biodegradable pitch forks are raised and pointed at me I should state that unless you have the resting metabolic rate of a super athlete or going through a tough time, eating comfort food as an occasional meal is a good idea. Like on a weekly cheat day and maybe not on a daily treat yo'self session. I love whipping up a batch of bread and butter pudding when I'm entertaining and never just for myself. Why? Cause I would eat the whole damn thing. True story.
By the way, if you do have the resting metabolic rate of a super athlete and know how to harvest and transfer those amazing stem cells, hit me up. You bring the cells and I'll bring the food. Seriously.
- 4 thick slices of brioche loaf (either roughly torn or cut into large cubes)
- 50g unsalted butter, melted, cooled
- 3 free range eggs
- 1/2 cup (110g) caster sugar (or less)
- 300ml pure (thin) cream
- 300ml milk
- 1 tsp vanilla extract/paste
Grease 4 Nibble bowls and set aside. Preheat the oven to 180°C.
Whisk the melted butter, eggs, sugar, cream, milk and vanilla together in a bowl until just combined. Soak the brioche in the mixture for a minute or two, then assemble the pieces of brioch in the nibble bowls. Tip - a bit of height when arranging the bread pieces in the Nibble bowl equals crunchy bits. Are you picking up what I'm putting down? Excellent.
Stand for a minimum of 30 mins, this is to allow the cream mixture to soak in and the flavours to develop.
Bake the pudding for 30 - 35 mins or until just set. Serve by itself or with a dollop of good quality ice cream.
Bowl size - this recipe can suit two Super Cereal bowls
Brioche bread can be swapped for - any type of croissant or raisin bread.
Thin cream - (or commonly knowns as Whipping cream in Australia) I have used light sour cream instead of cream and it turned out perfectly.
Flavour combos - try orange zest with a smattering of dark chocolate pieces.
Like what you saw? Here's the list of Functionality products used in the photo:
*Adapted from a Delicious Mag recipe